A simple Mexican Street Corn recipe made with fresh sweet corn, smothered in crema, cheese, cilantro, and paprika. This flavorful side dish is sure to become your go-to, no matter what the occasion!
Check out some of our other classic Mexican inspired recipes!
MEXICAN STREET CORN RECIPE
Street corn, also known as elote, is a classic Mexican dish made with sweet corn topped with creamy sauce, cotija cheese, cilantro, and spices. The combination of flavors is delicious and such an easy snack! This popular street food is commonly sold by vendors from carts and trucks throughout Mexico — which is where the name “street corn” comes from.
WHAT YOU NEED-
- Corn– This recipe calls for cooked sweet corn on the cob, you can use your favorite cooking method for the corn.
- Mexican Crema– The traditional recipe used Mexican Crema, it is like sour cream, but not as thick. You can find this at Walmart or your local grocery store.
- Cheese– This recipe calls for cotija cheese which is a crumbled Mexican cheese. You can substitute this cheese for Feta cheese!
- Cilantro– Freshly chopped cilantro brings so much additional flavor to this recipe! If you are not a cilantro fan, you can leave it out.
- Limes– Freshly squeezed lime juice elevates the corn, giving it a kick.
- Flavors– To season, we use salt, pepper, paprika, and chili powder! Adjust the seasoning to the desired taste. You can also top the corn with Tajin seasoning.
HOW TO MAKE MEXICAN STREET CORN
This delicious snack can be ready in under 15 minutes!
- Cook the corn on the cob using your desired cooking method.
- Add the cooked corn on a platter or plate.
- With a pastry brush, brush the corn with the Mexican crema.
- Top with crumbled cotija cheese, cilantro and seasonings.
- Drizzle with freshly squeezed lime juice and serve immediately.
COOKING CORN
There are several different ways that you can cook your corn on the cob!
- Air Fryer Method– Check out my air fryer corn on the cob for all the tips and tricks for the air fryer method!
- Grilling Method– Grilled corn on the cob is a great method for cooking corn! Shuck and clean the corn on the cob and add to the preheated grill. Grill for about 10-12 minutes, rotating to cook all the way around.
- Boiling Method– Bring a large pot of water to a boil. Carefully add the corn on the cob to the pot and boil for 4-5 minutes, or until tender. Remove from the water and cool for 5 minutes then assemble the street corn.
MAKE-AHEAD
This easy Mexican street corn recipe is so easy to make and great to prep ahead of time and enjoy throughout the week! I love to cook a batch of corn and when craving street corn, just reheat the corn and assemble. Here are some tips for making street corn ahead of time:
- I recommend assembling street corn right before serving.
- Store all the ingredients separately, prepping by crumbling the cheese and chopping cilantro.
- When ready for a street corn snack, throw the corn in the air fryer or microwave to reheat and then assemble and serve!
| Street Corn Dip– If you have a bunch of corn on the cob, especially during the summer, switch it up and make a dip! Shuck the cooked corn cobs and add corn into a bowl. Mix with some crema, cheese, cilantro, lime juice, and seasoning! |
FREQUENTLY ASKED QUESTIONS:
You can enjoy this easy street corn recipe either warm or chilled!
If you can’t find Mexican crème, you can totally just swap it for sour cream or even plain Greek yogurt.
For the best results, you want to use the popular Mexican cheese, Cotija cheese. You can totally substitute feta cheese.
For the best results, store everything separately and when ready to enjoy, reheat the corn on the cob, assemble and serve.
If you like spice, add more chili powder to the street corn! You can also add chopped or sliced jalapenos.
Mexican Street Corn Recipe
Ingredients
- 4 corn cobs cooked
- 1/4 cup Mexican crema
- 1/2 cup Cojita cheese
- 3 Tbsp cilantro finely chopped
- ¼ tsp chili powder
- ¼ tsp ground paprika
- salt & pepper to taste
- 1 fresh lime
Instructions
- Cook corn cobs with desired cooking method. Add to a plate or platter.
- With a pastry brush, brush the Mexican crema along the corn cobs.
- Top with shredded Cojita cheese, chopped cilantro.
- Sprinkle with chili powder, paprika, salt, and pepper to taste. Squeeze fresh lime juice on all the corn cobs.
- Serve immediately.
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